Summery Herb Butter 21 Day Aged Sirloin Steak
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Summery Herb Butter 21 Day Aged Sirloin Steak

with Chips and Crispy Bacon Honey Mustard Dressed Salad

Our Summery Herb Butter 21 Day Aged Sirloin Steak combines premium beef with delicious sides to bring the steakhouse to your table.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged Sirloin Steaks

450 grams


4 unit(s)

Garlic Clove

4 rasher(s)

Streaky Bacon

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 bunch(es)


8.5 grams

Wholegrain Mustard

(Contains Mustard)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

Not included in your delivery

20 grams


1 tbsp


1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3530 kJ
Energy (kcal)844 kcal
Fat48.5 g
of which saturates17.3 g
Carbohydrate54.9 g
of which sugars11.4 g
Protein49.9 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Bowl
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steak and butter (see pantry for amount) from your fridge to allow them come up to room temperature. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

In the meantime, halve the baby plum tomatoes. Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Finely chop the chives (use scissors if easier). 

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.


Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine half the roasted garlic with the chives and softened butter. Season with salt and pepper. Set aside.

In a large bowl, combine the remaining garlic with the wholegrain mustard (see ingredients for amount), cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 


Heat the (now empty) bacon frying pan on high heat with drizzle of oil if needed (no need to clean). Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.


Once cooked, transfer the steaks to a plate, spread over the flavoured butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

When everything's ready, add the tomatoes and baby gem to the bowl of mustard dressing.

Crumble in the crispy bacon, then toss together to combine. 


Slice the steaks into 1cm thick slices and transfer to your serving plates, spooning over any melted butter from the resting plate.

Serve with the chips and bacon salad on the side.

Add a dollop of mayo (see pantry for amount) on the side for dipping.